Sweet And Sour Chicken

• 2 lb. chicken breasts, quartered, skinned, boned and in 1-inch cubes
• 1/2 tsp. sherry or red wine
• 2 tsp. cornstarch
• 4 oz. pineapple chunks
• 1/4 c. pickle chunks
• 1/4 green pepper, cut in wedges
• 2 Tbsp. vegetable oil
• 1 clove garlic, cut up
• 1 Tbsp. soy sauce
• 1/2 Tbsp. vinegar
• 1/2 Tbsp. water
• 1 medium tomato, cut in wedges

1. Mix chicken with wine and half of cornstarch.
2. Drain pineapple and pickles, reserving juice.
3. Heat oil in a large frying pan to medium-low temperature.
4. Add garlic and heat until it begins to brown.
5. Remove garlic.
6. Add chicken to oil in pan and stir-fry about 3 minutes until opaque.
7. Remove from heat.

chicken breasts, sherry, cornstarch, pineapple chunks, pickle chunks, green pepper, vegetable oil, clove garlic, soy sauce, vinegar, water, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855744 (may not work)